Man. I was doing so well with not putting crappy photos on my blog. But when you’re trying to do 100 things in one night in order to try to beat out a snow storm to your parents’ house, your food photography suffers. If I was a good blogger I would have taken the time to pick out the prettiest truffles. Instead I grabbed the top few that were stuck together in the container. Life goes on. Make these. They may stick together. They are still delicious. You will thank me.
Andes Mint Truffle Cookies
- 1/4 cup butter, cubed
- 1 cup (6 oz.) semisweet chocolate chips, divided
- 1 egg
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. peppermint extract
- 1 cup all-purpose flour
- 1/3 cup baking cocoa
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 pkg. (4.6 oz) mint Andes candies, chopped, divided
- 2 tsp. shortening, divided
- 1/2 cup vanilla or white chips
In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.
Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
In microwave, melt 1 tsp shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in microwave until smooth.
Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.